(serves 2 and is scalable to multiples of 2)
This is an excellet main dish for more formal occasions as it is considered somewhat rare to serve this at home, at least outside of France. You will simply adore the sinfully crunchy crackling. One nice touch is that I have used both wine and mustard to subdue the heavy greasy taste inherent in both ducks and in confit. This recipe includes sliced potatoes which are cooked in the tasty drippings of the duck.
- Duck Leg Confit (2)
- Red Wine (0.5 cup)
- Onion (0.5)
- Potatoes (2)
- Carrot (1 medium)
- Dijon Mustard
- Coriander Seed Powder
- Preheat your oven to 180oC (360oF). A high temperature is needed to melt away as much fat as we can.
- Start by cutting your potatoes into 1/4 inch discs, leaving the skin on. Arrange them on a baking tray, but under a seperate wire tray (look at picture). This way, the potatoes will be cooked shielded from direct heat.
- Trim away any excessive skin flaps of the duck legs and place them on the wire tray. Wrap the knuckles in foil.
- When the oven is pre-heated, put the tray in. You’ll be roasting for 23-25 minutes depending on the size of your duck legs. As a guide, take the tray out 2 minutes after you see the skin browning nicely. If you are making more than 2 portions, you’ll need to bake for slightly longer.
- While the duck is roasting, dice your carrots and julienne your onion into small 1/4 inch bits. Then in a pan, stir-fry the bits under high heat with a knob of butter for about ten minutes. When the onion starts getting soft (but not limp) deglaze with 1/4 cup of red wine. As the wine dries up, add a second 1/4 cup of red wine and continue to heat unil the second lot of wine is reduced in volume by half.
- When the duck is roasted, place the legs on inividual plates to cool slightly. Put the potatoes onto a seperate plate and dust them with paprika on one side before they dry.
- Put your pan of wine infused vegetable bits on low heat and spoon in 6T of the duck drippings. Stir in also, 4t dijon mustard, 1t honey, 4t chopped tarragon, 2t chopped basil, 2t coriander seed powder, 1t black pepper and 1/2t of cardamon. When the compote has boiled for one minute after all its conponents were added, it is ready. Depending on how rich or how wet you like the compote to be, you can use more or less of the drippings, there’ll be plenty to spare.
- On the seving plates, arrange your potatoes and meat and then spoon on the compote. Serve immediately. Refer to the picure below for ideas on plate arrangement.
- Please take note. You can’t use plain duck thighs. For information on what confit is and where to get it, refer to my Cuisse de Canard Confit page.
- You may have noticed that no salt is added in the entire recipe. This is because the duck confit and its drippings both contain sufficient salt.
- Why does my compote contain no fruits? Same reason why there is such a thing as onion marmalade. OK, my bad.
- While delicious, think twice before serving this to anyone who has a problem with high choelestrol.